This fish moqueca recipe is easy to make for lunch and dinner! Check it out and make your own:
Fish stew
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesMake your fish moqueca using the ingredients below and following the instructions.
It’s going to be wonderful!
Ingredients
500g of fish fillets (sea bass, dorado, whiting, or other fish of your choice)
2 ripe tomatoes, sliced
1 large onion, cut into thin rings
1 green bell pepper, cut into rings
1 red bell pepper, cut into rounds
200ml fish broth or water
200 ml of coconut milk
3 garlic cloves, minced
Fresh cilantro to taste, chopped
Dende oil (palm oil) to taste
Olive oil
salt to taste
1 lemon juice
pepper to taste
Directions
- Start by marinating the fish: Season the fish fillets with salt, pepper and lemon juice.
- Let it marinate for about 20 to 30 minutes.
- In a large pot (preferably a crock pot), heat a little olive oil.
- Add the onion and sauté until transparent.
- Add the minced garlic and sauté for a few more seconds, until fragrant.
- Place the chopped peppers and tomatoes in the pan, and saute for a few minutes until they begin to soften.
- Add half of the chopped cilantro and mix well.
- Arrange the fish fillets over the vegetables in the pan.
- Pour the coconut milk and fish stock (or water) over the fish and vegetables.
Make sure the liquid covers the ingredients. - Let the moqueca cook over medium heat for about 15 to 20 minutes, or until the fish is cooked through and the flavors are well incorporated.
- In the last minutes of cooking, add palm oil to give the moqueca its characteristic color and flavor.
Use sparingly as palm oil has a strong flavor. - Taste and adjust seasoning with salt and pepper, if necessary.
- When ready to serve, sprinkle the rest of the chopped cilantro over the moqueca.
- Serve the moqueca accompanied by white rice and pirão (optional).
